JP7200467B2 - Bioregulator-containing food masterbatch and method for producing the same - Google Patents

Description

The present invention includes fish paste foods such as kamaboko, chikuwa, and hanpen; processed livestock foods such as meat sausages, pressed hams, and jerky; processed marine and livestock foods such as fish sausages, fish ham, and fried fish paste; , Meatballs, frozen processed foods such as croquettes, bread, Chinese noodles, spaghetti and flour processed foods such as instant noodles, and confectionery such as sponge cakes, cookies and potato chips Viscoelasticity Gluten and each food raw material used for the purpose of overall quality improvement such as improvement, shape retention, water retention improvement, lipid separation prevention, volume increase, and raw material substitution effect, diabetes, dyslipidemia, hypertension, The present invention relates to a bioregulatory agent that is effective in preventing or treating lifestyle-related diseases such as cardiovascular diseases, and a method for producing the same.

More specifically, the present invention has effects such as lipid absorption suppression, sugar absorption suppression, and intestinal environment improvement as a bioregulatory agent, and uses animals and plants existing in nature or parts thereof. Processed powders of naturally-derived crude drugs and/or traditional medicines are used, and at least one or more of them are uniformly dispersed in gluten, fish paste food, processed livestock food, processed fish and livestock food, frozen processed food, processed flour food and a bioregulator that is a kneaded product of a bioregulatory functional agent and gluten, characterized in that it is easy to mix with raw materials such as confectionery and that the bioregulatory agent can be uniformly mixed into these raw materials. The present invention relates to a functional agent-containing food masterbatch and a method for producing the same.

The globalization of information generated by the formation of a global network society has spread all kinds of fields such as industry, technology, and culture all over the world. Food culture is no exception, such as the spread of Western-style dietary habits in Japan and East Asia, and the growing interest in Japanese-style dietary habits in Europe and the United States (Non-Patent Documents 1 to 3).

Especially in Japan, there is concern about the adverse effects of Westernization of dietary habits accompanying the globalization of food culture. Over the past 50 years, Japan has undergone a drastic change to a high-calorie, high-fat, and high-protein diet, and the rate of obesity, which is thought to be caused by lack of exercise, remains high (non-patented). Reference 4). According to the 2017 National Health and Nutrition Survey Report (Non-Patent Document 5), the percentage of obese people (Body Mass Index: BMI≧25 kg/m ² ) is 30.7% for men and 30.7% for women. is 21.9%, and one in three men and one in five women are obese. In addition, 35.9% of men and 28.6% of women have a habit of exercising. Two out of three men and women do not have a habit of exercising. Not done.

Obesity is not just a matter of having a large body weight, it is also a state in which body fat is excessively accumulated. . One is generally called visceral fat obesity and the other is called subcutaneous fat obesity, and the former has a higher risk of developing lifestyle-related diseases. Since visceral fat-type obesity is the root cause of many diseases, including lifestyle-related diseases such as diabetes, dyslipidemia, hypertension, and cardiovascular disease, it is statistically strongly associated with obesity in both men and women. A BMI value of 22.0, which is the least susceptible to diabetes, hypertension, and dyslipidemia (hyperlipidemia), is the standard. However, as mentioned above, the percentage of obesity, which is defined as "a condition in which fat is excessively accumulated in adipose tissue and has a BMI of 25 or more," is important in maintaining and promoting health. Despite the importance of measures to reduce the

Since obesity is basically a problem of calorie intake and its metabolism, obesity can be prevented by reducing calorie intake by diet restriction and consuming calorie intake by exercise. However, with the globalization of food culture, the westernization of eating habits has led to the spread of flour processing such as high-calorie macaroni such as macaroni and spaghetti, bread such as white bread and piroxi, and confectionery such as crepes and pancakes. There is a growing preference for Western-style cuisine using foods and livestock foods such as meat and sausages (Non-Patent Document 3). On the other hand, even among the traditional foods that Japan possesses, there is a deep-rooted preference for flour-processed foods such as noodles such as udon and ramen, snacks such as okonomiyaki and takoyaki, and fried foods such as tempura and fries. there is something In addition, compared to wheat flour, it does not contain gluten, which is thought to be the cause of celiac disease, which is common in Europe and the United States, and is rich in protein. Although it is a food and a rice flour processed food that replaces wheat flour, the sugar content contained in rice flour is not inferior to that of wheat flour, and is 70% or more (Non-Patent Documents 6 to 8).

Therefore, although obesity can be prevented by changing the diet and exercising regularly, it is also a human instinct to have an appetite, especially against high-calorie, high-fat, and high-protein but highly palatable foods. Dietary therapy that suppresses appetite has its limits both mentally and nutritionally. At the same time, it is difficult for anyone, especially adults engaged in work, to practice exercise therapy that promotes calorie consumption and behavioral therapy that corrects eating behavior (non Patent Document 9 and Patent Document 1).

Therefore, carbohydrate absorption inhibitory function (for example, Patent Documents 1, 5, 7, and 8), lipid absorption inhibitory function (for example, Patent Documents 3, 4, 5, and 6), and intestinal regulation and defecation Naturally derived crude drugs and / or traditional drugs and extracts thereof containing components having intestinal environment improving functions such as improvement (for example, Patent Document 2, and Non-Patent Documents 10 and 11), and these functions Attempts have been made to incorporate components such as monosaccharides, oligosaccharides (small sugars), polysaccharides, and lactic acid bacteria into foods.

In particular, recently, there has been an increasing interest in health foods incorporating the concept of "food functions" proposed by Japan ahead of the rest of the world (Non-Patent Document 12). "Food function" refers to the role that food plays in human health, and is divided into three functions. The primary function is the nutritional function, which acts as a nutrient, the secondary function is the sensory function, which appeals to the five senses (sight, smell, hearing, taste, touch), and the tertiary function is the biological function. It regulates the digestive system, circulatory system, endocrine system, immune system, nervous system, etc., and has a positive effect on human health, physical ability, and psychological state, such as maintenance and promotion of health. It is work. This kind of concept of health food has been reflected in Japan's specific system of "Foods with Health Claims."

Traditionally, in Japan, there are names such as "supplements", "dietary supplements", "nutritious foods", and "healthy drinks", but there is no legal definition for any of these names. Ordinary food and drink, including food products, could not label the functionality of the food and drink. However, in April 2001, a system called "Foods with Health Claims" consisting of "Foods for Specified Health Uses (FOSHU)" and "Foods with Nutrient Function Claims" was established to label the functionality of foods. In April, ``Foods with Health Claims'' was changed to ``Foods with Function Claims,'' which can display the functionality of foods in an easy-to-understand manner so that consumers can choose the right foods. was added and expanded (Non-Patent Documents 13 and 14).

“Food for Specified Health Uses” refers to foods that contain functional health ingredients that affect physiological functions. Limited to foods that have passed individual reviews for efficacy and safety by the Consumer Affairs Agency. Moreover, as a proof of its effectiveness, it is a condition that it is published in a peer-reviewed research journal, and an analytical test of the content of health-promoting ingredients must be conducted by a designated testing institution. Such food for specified health use is not a drug but a food, so it is not possible to label the name of the disease or the improvement of the condition. However, not only are foods with specific health functions permitted to be labeled after rigorous screening, but also because the functions of "foods for specified health uses" are highly reliable, they are popular among health-conscious consumers. It has become a product that meets needs, and more than 1,000 foods for specified health uses have already been created, forming a large market (Non-Patent Document 15). In addition, in 2005, when the disease risk reduction effect of health functional ingredients was medically and nutritionally established, the labeling of disease names was permitted. ” is considered to be promoting the development of Under this new system, currently, health functional ingredients that have been approved for "disease risk reduction labeling" include "calcium" and "folic acid (pteroylmonoglutamic acid)."

“Nutritional foods” are foods intended to be used to supply specific nutritional components necessary to maintain human life and health. It is a food that can label the nutritional functions of the nutritional ingredients contained in the food that have scientific basis, and the specifications and standards are established for various vitamins, minerals, and nutritional ingredients of n-3 fatty acids. ing. It corresponds to the primary function of food.

“Foods with function claims” are foods that can claim health functions, like “foods for specified health uses”. According to this system, by accepting information such as the scientific basis and safety of health functions that affect physiological functions, etc. notified to the Consumer Affairs Agency at the responsibility of the business operator, based on that information You can display the health features you have selected. This information must be evaluated by clinical trials using the final product or by literature research on the final product or functional ingredients. However, unlike "Foods for Specified Health Uses," they are not individually licensed by the Commissioner of the Consumer Affairs Agency and are not subject to individual review.

For example, in 2014, the Japan Health and Nutrition Food Association published a report on the results of a food functionality evaluation project, which stated that Salacia plant extracts have the ability to suppress postprandial blood glucose elevation Maintenance” received an overall evaluation of “B” that there is a positive basis for functionality (Probable), leading to the functional labeling food system enforced in 2015 (Non-Patent Documents 14 and 16). As a result, Morishita Jintan's "Salacia", which contains salacinol derived from Salacia as a functional component, was accepted as a food with function claims. has increased to 44 items (Non-Patent Document 17).

Thus, "food for specified health uses" and "food with function claims" can be said to be food having a biological adjustment function, which is the tertiary function of the above-mentioned "function of food." Ingredients with bioregulatory functions that affect physiological functions contained in "foods for specified health use" and "foods with function claims" are defined as "health functional ingredients" and "functionally involved ingredients", particularly Since they are called "participating ingredients", "health functional ingredients" and "functional ingredients" in this specification are included in "foods for specified health use" and "foods with function claims" as described above. Limited to ingredients with health functions.

However, in addition to the institutionally recognized “health-promoting ingredients” and “functionally-related ingredients,” ingredients with bioregulatory functions that affect physiological functions have been extensively studied, and many of them are recognized. ing. As already mentioned, these include the function of suppressing carbohydrate absorption, the function of suppressing lipid absorption, and the function of improving the intestinal environment such as regulating the intestines and improving stools, as well as the "health-promoting ingredients" and "functionally involved ingredients." Naturally derived crude drugs and/or traditional drugs, extracts of crude drugs and/or traditional drugs processed using animals and plants existing in nature or parts thereof, which have the effect of functional ingredients, and naturally-derived monosaccharides, oligosaccharides (small sugars), polysaccharides, and lactic acid bacteria, which are ingredients having bioregulatory functions, and many have been reported (for example, Patent Documents 1 to 8 and Non-Patent Documents 10 and 11). Here, crude drugs and/or traditional medicines include plants such as herbs whose various effects have been reported and handed down. In view of this situation, hereinafter, in the present specification, "health functional ingredients", "functionally involved ingredients", and quasi-drugs, which are the tertiary functions of food, are expressed as bioregulatory functions. All components that are suggested to be obtained are referred to as "bioregulatory functional components". In addition, the "biological adjustment functional ingredient", naturally derived crude drugs and/or traditional medicines containing the "biological adjustment functional ingredient", extracts of these crude drugs and/or traditional medicines, and at least one or more of these extracts "biological The term "bioregulatory functional agent" includes functional ingredients other than "regulatory functional ingredient".

Furthermore, for example, "salacinol" contained in the Salacia genus plant extract is generally delivered as a "healthy functional ingredient", but based on the research results reported by the Japanese Society of Pharmacognosy, "Neocotalanol" contained in the Salacia genus plant extract has been delivered and accepted as a "healthy functional ingredient". It is also based on the fact that there are many things that have not been elucidated due to the enormous amount of effort involved (Non-Patent Document 18). In other words, the "bioregulatory agent" in the present specification includes crude drugs originating in China, plants of the genus Salacia originating in Sri Lanka, and As typified by the traditional medicines of the genus Gymneva, which originated in India, the myriad of chemical components contained in these plants are generally recognized as effective as bioregulatory components, and are used as medicines. There is a need to include extracts and their components (Patent Documents 1 to 7). In the future, among these, health functional ingredients such as Salacia genus plant extracts, which are recognized as “foods with function claims”, and furthermore, “calcium” and “folic acid (pteroylmonoglutamic acid)” This is because it includes the possibility of creating health functional ingredients that are recognized as “disease risk reduction claims”.

Bioregulatory agents whose scientific basis has been elucidated in literature, for example, indigestible dextrin and various indigestible oligosaccharides, are used as soft drinks in food for specified health uses (non-patent literature 15). In addition, salacinol, which is contained in the extract of Salacia plant, a traditional medicine that also has the function of suppressing carbohydrate absorption (suppressing the rise in postprandial blood sugar level), is used as a supplement for functionally labeled foods and as drinking water (non Patent Documents 16 and 17). However, apart from pharmaceuticals, there have been no examples of application of health functional ingredients as bioregulators to high-calorie, high-fat, and high-protein foods. It is presumed that this is because it is not easy to uniformly add the bioregulator to the food without impairing the effectiveness of the bioregulator.

In particular, macaroni such as macaroni and spaghetti, bread such as white bread and piroxi, confectionery such as crepes and pancakes, noodles such as udon and ramen, snacks such as okonomiyaki and takoyaki, and fried foods such as tempura and fries Wheat flour processed foods such as the like, and rice flour processed foods such as Japanese sweets, rice vermicelli, pho, and fresh spring rolls contain carbohydrates mainly composed of starch, which accounts for about 70% of wheat flour and rice flour, as well as monosaccharides and disaccharides. Because it is a high-calorie food that is eaten with dairy products containing a large amount of certain sugars, fats, and fats such as butter and cheese, if bioregulatory agents are contained in these foods, pharmaceuticals and food for specified health use should be treated as special foods. It is possible to prevent and take measures against obesity without ingesting them directly, and they can eat them without worry.

In this case, there is a reason why it is not easy to uniformly mix the bioregulator into the food. This is because flour and/or rice flour processed foods require doughs with different viscoelasticities depending on the food, i.e., doughs and batter produced by mixing and kneading flour and water. In addition, these bioregulators whose affinity with dough is unknown are mixed uniformly without the occurrence of "lumps (lumps that do not dissolve completely when wheat flour and/or rice flour are dissolved in water)". It is extremely difficult to do. In addition, since different foods have different viscoelasticities, there is also the problem that different dispersing, mixing, and kneading methods must be applied to different foods. In particular, it is extremely difficult to use herbal medicines and traditional medicines containing bioregulatory components as bioregulatory agents. In addition, uniform mixing of the bioregulator into dough and batter made of wheat flour and/or rice flour imposes a heavy burden on the cooking site. Furthermore, when the bioregulatory agent is powder obtained by pulverizing herbal medicines or traditional medicines, for example, there is a problem that the bioregulatory agent scatters at the cooking site.

Furthermore, it is important to understand the present invention that the above-mentioned properties that prevent the formation of dough and batter without "lumps" and the uniform incorporation of bioregulators into flour and/or processed rice flour foods. The reason for this is that it has a close relationship with a water-insoluble denatured protein called gluten, which is formed only in wheat flour among cereals (Non-Patent Document 19). This gluten is composed of two types of water-insoluble proteins that form hydrogen bonds with water molecules, which account for about 90% of the proteins that account for about 10 to 15% of wheat flour. Glutenin and viscous gliadin gradually absorb water, and gliadin is a viscoelastic substance that is produced by being inserted into the network structure of glutenin via water. Dough and batter are formed from agglomerates of gluten and starch, which is the main component of carbohydrates and which accounts for about 70% of wheat flour, combined through water. However, the network structure of glutenin, which constitutes gluten, changes depending on the amount of water, pH, oxidizing agents, external force, etc., so the viscoelastic behavior of gluten and the structure formed from gluten, starch, and water. Since the aggregates in the dough and batter also change, the production conditions of the dough and batter and the contamination of foreign substances, here, the bioregulatory agent, cause the formation of "lumps" and the destruction of aggregates, resulting in the dough of the bioregulatory agent. And uniform mixing into the batter becomes difficult. In addition, since the aggregates are formed by binding gluten and starch through water, it is difficult to uniformly incorporate the bioregulator into the aggregates. In particular, since gluten is produced by inserting gliadin into the network structure of glutenin, which exhibits elasticity, through water, it is considered extremely difficult to uniformly incorporate the bioregulator into gluten. .

However, gluten, which prevents the uniform mixing of bioregulators into processed foods made from wheat flour and/or rice flour, is currently used in marine products such as kamaboko, chikuwa, and hanpen, meat sausages, and pressed ham. , and processed livestock foods such as jerky, fish sausages, fish hams, and processed fish and livestock foods such as fried fish cakes, hamburgers, meatballs, and frozen processed foods such as croquettes, bread, Chinese noodles, spaghetti, and Viscoelasticity improvement, shape retention, water retention improvement, lipid separation prevention, volume increase, raw material substitution effect, etc. It is used for the purpose of improving the overall quality of food, and is an indispensable raw material for Japanese food.

Therefore, gluten is a bioregulatory agent, in particular, a health functional ingredient, a herbal medicine and/or traditional medicine having a carbohydrate absorption inhibitory function, a lipid absorption inhibitory function, and an intestinal environment improving function, and a herbal medicine and/or traditional medicine. The bioregulator can be introduced into almost any food, not limited to wheat flour and/or rice flour processed foods, as long as it contains an extract and a component that exhibits its function in the extract. It is possible to eat various high-calorie, high-fat, and high-protein foods without worrying about obesity. Dietary therapy eliminates the need to worry about drugs with bioregulatory functions, soft drinks that are Foods for Specified Health Uses, and foods with function claims, which have conventionally been ingested with various high-calorie, high-fat, and high-protein foods. , exercise therapy, and behavioral therapy. Therefore, it is expected that a large market will be formed as a health food currently attracting attention.

However, since gluten is produced by washing dough produced by mixing and kneading wheat flour and water and removing wheat starch, it has functions of suppressing carbohydrate absorption, suppressing fat absorption, and suppressing intestinal absorption. Low-molecular-weight compounds and water-soluble compounds, etc., such as extracts of herbal medicines and/or traditional medicines, functional components in the extracts that exhibit functions, and bioregulatory functions are used as bioregulatory agents having environmental improvement functions. Naturally derived monosaccharides, oligosaccharides (small sugars), polysaccharides, lactic acid bacteria, etc., as well as conventionally reported health functional ingredients, etc., cannot be applied. and/or milled powders of traditional medicines may be applied.

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Macaroni such as macaroni and spaghetti, Bread such as white bread and piroxi, Confectionery such as crepe and pancake, Noodles such as udon and ramen, Light meals such as okonomiyaki and takoyaki, and fried foods such as tempura and fries, etc. Wheat flour processed foods, Japanese sweets, rice vermicelli, pho, and rice flour processed foods such as raw spring rolls, fish paste foods such as kamaboko, chikuwa, and hanpen, livestock processed foods such as meat sausages, pressed ham, and jerky, and fish meat Processed marine and livestock foods such as sausages, fish meat ham, and fried fish paste, as well as frozen processed foods such as hamburgers, meatballs, and croquettes, etc. Partly due to the influence of westernization, it has become an indispensable part of the Japanese dining table, but there are concerns about the harmful effects of such a Japanese diet. Over the past 50 years, Japan has experienced a high rate of obesity, which is thought to be caused by a lack of exercise, in addition to a drastic change to a high-calorie, high-fat, and high-protein diet.

Therefore, currently, in addition to carbohydrates, mainly starch, which accounts for about 70% of wheat flour and rice flour, it is eaten with sugars (monosaccharides and disaccharides), oils and fats, and dairy products containing a lot of oils and fats such as butter and cheese. In addition to ingestion of the above food groups with high calories, high fat, and high protein, indigestible dextrin and various indigestible indigestible substances that have bioregulatory functions such as carbohydrate absorption inhibitory function, lipid absorption inhibitory function, and intestinal environment improving function. Soft drinks that contain oligosaccharides and are designated as Foods for Specified Health Uses, and Salacinol, which is contained in the extract of the Salacia genus plant, a traditional medicine that also has bioregulatory functions, are designated as Foods with Function Claims. Expectations are rising for health foods such as supplements and drinking water, which are used by consumers, and in fact, the market for health foods is expanding rapidly.

However, if bioregulatory functional agents are contained in high-calorie, high-fat, and high-protein foods containing a large amount of carbohydrates such as wheat flour and rice flour, there is no need to ingest health foods. You can eat heartily. However, it is effective in preventing and treating lifestyle-related diseases such as diabetes, dyslipidemia, hypertension, cardiovascular disease, etc. Health functional ingredients, monosaccharides, oligosaccharides, polysaccharides, lactic acid bacteria, crude drugs and / or traditional medicines, and biological adjustment functional agents such as extracts of crude drugs and / or traditional medicines are flour and / or rice flour processed foods Examples applied to The present inventors believe that this is because it is not easy to uniformly mix the bioregulatory agent into the food without impairing the effectiveness of the bioregulatory agent, and the reason for this is that gluten, which is commonly contained in the food, is I thought it was in

Macaroni such as macaroni and spaghetti, Bread such as white bread and piroxi, Confectionery such as crepe and pancake, Noodles such as udon and ramen, Light meals such as okonomiyaki and takoyaki, and fried foods such as tempura and fries, etc. Wheat flour processed foods, Japanese sweets, rice vermicelli, pho, and rice flour processed foods such as raw spring rolls, fish paste foods such as kamaboko, chikuwa, and hanpen, livestock processed foods such as meat sausages, pressed ham, and jerky, and fish meat Improved viscoelasticity, shape retention, improved water retention, prevention of lipid separation, and increased volume of processed marine and livestock foods such as sausages, fish meat ham, and fried fish paste, and frozen processed foods such as hamburgers, meatballs, and croquettes. Gluten, which is used for the purpose of overall quality improvement such as up and raw material substitution effect, is formed when wheat flour absorbs water, is formed only in wheat flour among grains, and exhibits unique viscoelasticity. , is a denatured protein that is insoluble in water.

Then, noodles such as udon and somen, macaroni such as macaroni and spaghetti, and dough for processed flour foods such as bread and piroxi, and a highly viscous dough obtained by kneading flour and water, and Confectionery such as crepes and hot cakes, coatings such as tempura and fries, and flour processed foods such as snacks such as okonomiyaki and takoyaki. Low batter and gluten contained in the dough of rice flour processed foods such as Japanese sweets, rice noodles, pho, and fresh spring rolls (gluten may be used to improve quality) are used as crude drugs and / or traditional medicines, Uniformly disperse and mix the extract, functional components in the extract, and bioregulators such as monosaccharides, oligosaccharides (small sugars), polysaccharides, and lactic acid bacteria that are components having these functions. It is detrimental. Next, although it is not clear, the mechanism that causes the adverse effects will be described.

Gluten is a protein that is insoluble in water and forms hydrogen bonds with water molecules. and viscous gliadin are viscoelastic substances produced by gradually absorbing water and gliadin being inserted into the network structure of glutenin via water. Dough and batter are formed from agglomerates of gluten and starch, which is the main component of carbohydrates and which accounts for about 70% of wheat flour, combined through water. However, the network structure of glutenin, which constitutes gluten, changes depending on the amount of water, pH, oxidizing agents, external force, etc., so the viscoelastic behavior of gluten and the structure formed from gluten, starch, and water. Since the aggregates in the dough and batter also change, the production conditions of the dough and batter and the contamination of foreign substances, here, the bioregulatory agent, cause the formation of "lumps" and the destruction of aggregates, resulting in the dough of the bioregulatory agent. And uniform mixing into the batter becomes difficult. In addition, since the aggregates are formed by binding gluten and starch through water, it is difficult to uniformly incorporate the bioregulator into the aggregates.

Therefore, it is even more difficult to uniformly incorporate the bioregulator into gluten, which is produced by inserting gliadin into the elastic glutenin network structure via water. Or not limited to processed rice flour foods, fish paste foods such as kamaboko, chikuwa, and hanpen; It is extremely difficult to uniformly mix the bioregulatory agent in processed foods, frozen processed foods such as hamburgers, meatballs, and croquettes.

In addition to the above-mentioned problems, the following productivity problems arise when the bioregulator is mixed into the various processed foods described above. Due to the different viscoelasticity of different food products, different dispersing, mixing and kneading methods must be applied for each food product. In particular, when crude drugs or traditional medicines containing bioregulatory components are used as bioregulatory agents, it is necessary to use powders obtained by pulverizing crude drugs or traditional medicines, which causes the bioregulatory agents to scatter at cooking sites. This problem also occurs, and the uniform mixing of the bioregulator into various processed foods imposes a heavy burden on the cooking site.

Therefore, the present invention provides macaroni such as macaroni and spaghetti, bread such as bread and piroxi, confectionery such as crepe and hot cake, noodles such as udon and ramen, snacks such as okonomiyaki and takoyaki, and tempura and Flour processed foods such as fried foods, Japanese sweets, rice flour processed foods such as rice vermicelli, pho and fresh spring rolls, fish paste foods such as kamaboko, chikuwa and hanpen, meat sausages, pressed ham and jerky, etc. Livestock processed foods, fish sausages, fish hams, fish meat hams, fish meat processed foods such as fried fish cakes, and frozen processed foods such as hamburgers, meatballs, and croquettes. It is an object of the present invention to provide a food masterbatch which is a gluten containing a bioregulatory agent, which can be mixed in and commonly used in the above processed foods, and a method for producing the same.

The present inventor added water and a mixture of ground kotalahimubutsu and wheat flour to a mixture of ground Salacia reticulator (Kotalahimubutu) of the genus Salacia of the family Euonymus and the genus Salacia using a three-roll roll. The produced kneaded product yields a dough in which the crushed kotalahimbutsu is uniformly dispersed, and when the dough is washed with water and dried, it is found that the gluten in which the crushed kotalahimbutsu is uniformly dispersed and mixed is obtained. When it was applied to udon noodles as a final product and tasted, it was possible to eat without feeling that the pulverized Kotarafimbutu product was contained. Therefore, when various herbal medicines and/or pulverized traditional medicines were applied to this kneaded product as bioregulatory agents for gluten, similar effects and results were obtained, leading to the completion of the present invention.

That is, the present invention is a food masterbatch, which is gluten in which at least one or more water-insoluble bioregulators are uniformly present, and which is easily mixed with gluten alone and gluten-containing foods.

The primary function of food is nutrition, and the secondary function is sensory function, which appeals to the five senses (sight, smell, hearing, taste, and touch). As a tertiary function, it regulates the digestive system, the circulatory system, the endocrine system, the immune system, the nervous system, etc. as a biological adjustment function. However, it is not clear which of these functions the bioregulator has. However, the bioregulatory agent of the present invention includes a "bioregulatory component", a naturally-derived crude drug and/or traditional drug containing the "bioregulatory component", extracts of these crude drugs and/or traditional drugs, and It is not particularly limited as long as it is a functional ingredient other than at least one "bioregulatory functional ingredient" of the extract of, and is a water-insoluble substance, but "health functional ingredient", "functional Involved ingredients", and ingredients such as quasi-drugs that exhibit bioregulatory functions such as carbohydrate absorption inhibitory function, lipid absorption inhibitory function, and intestinal environment improving function, natural crude drugs containing such ingredients, and / Or traditional medicines and extracts thereof, preferably substances that are insoluble in water.

However, since gluten is produced by washing a kneaded product of wheat flour and water to remove wheat starch, low-molecular-weight substances, not water-soluble substances, can be used as bioregulators to be mixed into gluten. And hydrophilic substances are excreted out of the gluten together with the wheat starch, which is undesirable. Therefore, the water-insoluble bioregulatory agent of the present invention is preferably at least one selected from herbal medicines and/or traditional medicines. Herbal medicines and/or traditional medicines also include plants such as herbs with various reported effects.

The herbal medicine and/or traditional medicine is not particularly limited, but it is possible to use herbal medicines and/or traditional medicines including plants such as herbs as shown below that have been reported so far. can. The herbal medicines and traditional medicines shown here are examples based on Patent Documents 1, 3, 4, 5, 6, 7, 9, and 10, and Non-Patent Documents 20, 21, 22, and 23, etc. It includes all herbal medicines and traditional medicines whose efficacy is suggested, although it cannot be concluded that it is clear at this point. In addition, crude drugs and traditional medicines are described by function, but the functions of crude drugs and traditional medicines are not limited to these descriptions. Such annotations are based on the fact that it takes a lot of labor and time to accumulate accurate and highly accurate experimental data in order to clarify biological adjustment functions. Another object of the present invention is to provide a food masterbatch for uniformly mixing a bioregulator into processed foods containing gluten, and the bioregulator is not limited. is.

Bioregulatory agents with lipid absorption inhibitory functions, which are called herbal medicines derived from China, include bald bald (white head), mitsumouka (mitsumouka), kaitohi (sea paulownia bark), hakushijin (buckwheat seedlings), and hot pepper (winter melon). ), Dokatsu (Dokatsu), Youbahi (Yangbaihi), Choji (Clove, Clove), Ryokyo (Ryokyo), Betel nut (Billwood), Ketsumeishi (Decision), Uwaurushi, Ginkgo biloba, Kobushi (Kabushi), Peony (peony), oren (yellow), magnolia (yellow oak), botanpi (peony bark), turmeric (turmeric), scutellaria root (yellow root), rhubarb (rhubarb), raspberry (moxa leaf), gennoshokou (brown grass), sesame (sesame seeds), nutmeg (meat beans, nutmeg), mace (boiled meat beans), oak, souzuku, sandalwood, cinnamon bark, Chinese cinnamon, lotus meat), kayou (loading leaves), eucommia (eucommia communis tea leaves), tarayou (tara leaves), chamomile (chamomile), daifu (large lily), onions (onions), onion-no-kawa (onion skins), tsukimisou (evening primrose), Karamokko (Karaki incense), Shomokko (Aoki incense), Senmokko (Kawaki incense), Domokkou (Tokuboku incense), Kouboku (Prudence), Matsuba (pine needles), Matsunomi (pine nuts), Pine (pine), Shroshi (palm), palm fruit, palm leaf, suikokashi (water safflower), suiyoubai (watery plum, radish), ansoku koju (benzinfragrant tree), sehi (green bark), scutellaria root (yellow) n), banga (berry), spruce (orange peel), white mustard (white mustard), gaihaku (white mustard), sanyaku (mountain medicine), ginseng (fermented product), saicha (thin tea), rafuma (raffa), Toyo (peach leaf), Tonin (peach kernel), Kinginka (gold and silver flower), Kujin (kujin), Fujiki (Fujiki), Walnut (walnut), Jiryu (ground dragon), Soukisei (mulberry parasite), Yakouto (Yakoto) , and Ganoderma lucidum.

Bioregulators known as traditional medicines in India, Sri Lanka, Brazil, etc., which have a lipid absorption inhibitory function, include cascara (coffee pulp skin), caturba (bark), amla (plant cucumber, fruit), and aramaki (fruit). , Bibhitaki (fruit), Haritaki (fruit), Kaisou (sea leek, bulbs), Camphor tree (column tree fruit), Garcinia indica (fruit), Copaiba (stem), Jaboticaba (fruit), Sucupira (fruit), Jurbeva (trunk/root/leaf/fruit), cachanal (flower/bark), huanal pomacho (trunk) and the like can be mentioned.

Examples of bioregulatory agents called herbs that have a lipid absorption inhibitory function include mint (mint, peppermint, whole plant), savory (kidachimint, whole plant), hyssop (willow mint, whole plant), pennyroyal (megus mint, whole plant). grass), lemon balm (mint, whole plant), lemongrass (whole plant), olive (leaf), allspice (leaf, branch, fruit), thyme (whole plant), linden (bodaiju, lime, pear, leaves/flowers), eucalyptus (leaves/branch), oregano (leaf), alfalfa (whole plant), sage (leaf), dill (leaf/seed), rosehip (fruit), rosemary (leaf), lavender (whole) grass), marjoram (leaf), safflower (flower), dandelion (Western dandelion, whole plant), larkspur (whole plant), purslane (leaf/stem), basil (basil/leaf), hibiscus (flower), etc. can be mentioned. Effects have also been reported for the astringent skins, seeds, and seeds of plants such as chestnuts, grapes, and Pleurotus japonicum, which are not called herbs.

In addition, it has been reported that teas are also useful as bioregulatory agents having a lipid absorption inhibitory function. Especially, it is fermented tea, and the higher the degree of fermentation, the more preferable.

Next, bioregulatory functional agents having a function of suppressing carbohydrate absorption, which are called herbal medicines derived from China, include Rakanka (Lokhan Guo), Maou (Mahuang), Ousei (Huang Jing), Kigushi (Kigushi), Ranso (Orchid grass). ,
Examples include lotus root (rouleaux), soy compi (root bark), and taranokikawa (cod bark).

Bioregulatory functional agents with carbohydrate absorption inhibitory function, which are called traditional medicines in India, Sri Lanka, Brazil, etc., include Salacia reticulata (root, stem, leaves), Salacia purinoides (root, stem, leaves),・Chinensis (root, stem, leaf), Salacia macrosperma (root, stem, leaf), Salacia fruccosa (root, stem, leaf), Salacia oblonga (root, stem, leaf), Gymnema sylvestre (leaf) , Broad beetle (root), Sugar beet (root), Houki (thonburi, fruit), Taranogi (bud), Spinach (whole plant), Tsurumurasaki (whole plant), Horse chestnut (seed), Tea tree (seed), Camellia (seed) , and Insulina (leaves).

As bioregulatory agents that improve the intestinal environment, there are many crude drugs derived from China, such as Sojutsu, Taisou, Chimpi, Touki, Hange, and Bucurio. (Fukuryo), Akamegashiwa (Akame Kashiwa), Fennel (Fennel), Uyaku (Uyaku), Eijitsu (Eijitsu), Enmeisou (Prolonging life grass), Zeddaceae, Cuckoo (Holy incense), Kankyo (Dried ginger), Kikoku (Kikoku) ), pheasant (Kojitsu), kippi (Tachibana peel), kukoyou (Kukoyou), kukoshi (Kukoshi), kuromoji (black letters), Kengoshi (Kengoshi), Koushi (Koji), kojokon (tiger root), hawthorn ( Sansho), Sansho (Japanese pepper), Shuksha (condensed sand), Shoma (mass hemp), Shobukon (iris root), Shingiku (sacred rice malt), Shomoku (pepper eyes), Sekishokon (stone iris root), Souka (grass) fruit), soujutsu, toujin, bakuga (malt), hakushinin, hakuhenzu, hange, byakujutsu, bukushin, mako jin), and ryutan (Rindo), etc. can be mentioned.

In particular, it is preferably a plant of the genus Salacia of the family Euonymus of the order Euonymus, which contains salacinol and neokotalanol, which have a function of suppressing carbohydrate absorption and are recognized as "functionally involved ingredients". ), Salacia oblonga, Salacia purinoides, Salacia chinensis, Salacia frucosa, and Salacia macrosperma. They are also reported to exhibit lipid absorption inhibitory function and intestinal environment regulating function. Among them, Salacia reticulator (Kotarahimubutu) is more preferable, and its root and stem are even more preferable.

The crude drugs and/or traditional medicines described above are often processed such as by drying, but it is preferable to dry them so that the water content is 10% by mass or less, and 5% by mass or less. It is more preferable to use it after drying as follows. In addition, when using plants that are raw materials for herbal medicines and/or traditional medicines, it is preferable to dry them so that the water content is 10% by mass or less, regardless of the part to be used, and 5% by mass or less. It is more preferable to dry and use.

Furthermore, in order to uniformly disperse the water-insoluble bioregulatory functional agent in gluten, it is preferably crushed powder, and the length of the crushed powder in the longitudinal direction is preferably 300 μm or less. , 200 μm or less.

It is preferable to use a general crusher such as a rotary crusher, a hammer crusher, a wing mill, a roll & hammer crusher, a roll crusher, a cutter mill, etc. for the production of this pulverized material, and a wing mill is more preferable. preferable.

The gluten in which at least one or more of the above water-insoluble bioregulatory functional agents are uniformly present, and the amount of the water-insoluble bioregulatory functional agent in the food masterbatch that can be easily mixed with gluten alone and gluten-containing foods is Although it can be appropriately set depending on the final food, the water-insoluble bioregulatory agent to be used, etc., the higher the concentration of the water-insoluble bioregulatory agent, the more it can be applied to various foods, so it is preferable. However, since there is a limit to uniform mixing of the water-insoluble bioregulatory agent into gluten, the water-insoluble bioregulatory agent in the food masterbatch is preferably 20 to 50% by mass.

On the other hand, the wheat flour for producing the food masterbatch, which is a water-insoluble bioregulator-containing gluten, is not particularly limited, and includes hard flour produced from hard wheat and medium flour produced from intermediate wheat. Flour, soft flour made from soft wheat, and dirum semolina made from durum wheat can be used. In general, it is necessary to use flour and/or rice flour according to the purpose of the processed food. For udon, somen, kishimen, etc., all-purpose flour made from intermediate quality wheat with moderate protein content, soft wheat with low protein content for crepes, cakes, takoyaki, tempura, etc. Durum semolina made from durum wheat, which is particularly high in gliadin and glutenin, the proteins that make up gluten, is suitable for soft flours made from wheat and for spaghetti, macaroni, pizza, and the like. However, the food masterbatch of the present invention is used with wheat flour for the purpose of improving viscoelasticity of various foods, improving shape retention, improving water retention, preventing lipid separation, increasing volume, and improving raw material substitution effects. It is not necessary to select wheat flour because the water-insoluble bioregulator-containing gluten does not contain wheat starch after washing the dough that is kneaded with water. However, from the viewpoint of gluten production efficiency, strong flour and durum semolina with a high protein content are preferred.

An important point in producing the food masterbatch of the present invention is the respective blending amounts for kneading wheat flour and water to produce the water-insoluble bioregulator-containing dough. This is important because the bioregulator is uniformly present in the kneaded mixture of wheat flour and water. Gliadin and glutenin, two types of proteins that account for about 90% of the proteins that make up about 10 to 15% of wheat flour, gradually absorb water and become a unique substance that has both viscosity and elasticity. Inside, it forms a water-insoluble protein called gluten, which is formed only in wheat flour. Gluten, which has viscoelasticity, and starch, which is the main component of carbohydrates that account for about 70% of wheat flour, bind through water. It is difficult to uniformly mix the bioadjustment functional agent into the aggregates. Furthermore, it is more difficult to uniformly incorporate bioregulators into gluten, which is produced by water-mediated insertion of gliadin into the elastic glutenin network.

Therefore, the amount of water is preferably 10 to 90 parts by mass, more preferably 20 to 80 parts by mass, and more preferably 30 to 70 parts by mass with respect to 100 parts by mass of flour containing the bioregulator. Even more preferred. Too little water results in too much elasticity, making it difficult for the biomodulator to uniformly disperse in aggregates formed from gluten, starch, and water, and in gluten. . Conversely, if the amount of water is too low, the viscosity will be low, and the compressive force and shear force during dispersion will not be applied, so the biomodulator will not be uniformly dispersed in the aggregates formed from gluten, starch, and water. , and become difficult to distribute evenly in the gluten. The viscoelasticity of aggregates formed from such gluten, starch, and water can be adjusted by adjusting pH, temperature, the presence or absence of an oxidizing agent, etc. ), this is an appropriate blending amount when no oxidizing agent is used. Water is not particularly limited, and tap water, pure water, distilled water, ion-exchanged water, or the like can be used.

An important point in producing the food masterbatch of the present invention is the kneading method for kneading wheat flour and water to produce the water-insoluble bioregulator-containing dough. For this purpose, wheat flour containing a water-insoluble bioregulatory functional agent is dispersed and kneaded by compression and shearing while adding water and wheat flour containing a bioregulatory agent, and finally, the bioregulatory agent is added. A method of dispersing and kneading by compression and shearing so that 10 to 90 parts by mass, more preferably 20 to 80 parts by mass, and even more preferably 30 to 70 parts by mass of water per 100 parts by mass of wheat flour is preferred. In particular, from the start of dispersion and kneading to the end of dispersion and kneading, 10 to 90 parts by mass, 20 to 80 parts by mass, and 30 to 70 parts by mass of water per 100 parts by mass of flour containing the bioregulator. It is more preferable to keep it in parts by mass. By this method, the dough and gluten are sufficiently and stably subjected to compressive and shear forces, and the water-insoluble biomodulator can be uniformly incorporated into the dough and gluten.

When the water-insoluble bioregulatory functional agent is solid, it can be dry-mixed with wheat flour using a tumbler mixer or the like, but when it is liquid, such dry-mixing is omitted.

Dispersion and kneading by compression and shearing can be performed using three rolls, kneaders, Banbury mixers, extruders, twin-screw extruders, etc., but at least two or more selected from these can be used in combination. preferably. However, in particular, it is preferable to disperse and knead using a triple roll, which can easily control the blending ratio of the flour containing the bioregulator and water, and two or more types of dispersion and kneading are used in combination. In that case, it is desirable to use other dispersing and kneading methods together after dispersing and kneading with three rolls.

The water-insoluble biomodulator-containing dough thus produced is washed with water to remove the wheat starch. The dough is washed gently with water in an amount 3 to 5 times the amount of the dough at the beginning of washing so that the gluten does not disperse in the water, and after the wheat starch is removed, it is washed vigorously so that no wheat starch remains in the gluten.

Wet gluten containing a water-insoluble bioregulatory functional agent produced by the water-washing process is processed into three types of gluten, powder, paste, and granule, depending on the application, like general gluten.

In order to obtain a powdered gluten containing a water-insoluble bioregulatory functional agent, that is, a food masterbatch, the wet gluten containing a water-insoluble bioregulatory agent produced in the water-washing process is subjected to an airflow drying method and a spraying method. It is manufactured through a powdering process of powdering by any conventional method such as a drying method, a vacuum drying method, or a freeze-drying method.

The airflow drying method, also called a flash drying method, is a manufacturing method in which wet gluten is finely chopped and dusting powder is mixed, the moisture content is adjusted, and then dried in an airflow.

The spray-drying method, also called the spray-drying method, is a manufacturing method in which low-viscosity liquid wet gluten obtained by adding an acid to wet gluten to adjust the pH is sprayed in a high-temperature atmosphere and instantaneously dried. .

The vacuum drying method is a method in which wet gluten is continuously supplied to a chamber under high vacuum (about 10 Torr) so that the boiling point of water is about 10 ° C., and dried at a low temperature. In this method, the degree of vacuum is further increased, and sublimation dehydration is performed in a self-frozen state or in a frozen state.

Such a powdery water-insoluble bioregulator-containing gluten, that is, a food masterbatch, can be used for noodles such as udon and ramen, macaroni such as macaroni and spaghetti, fish paste such as kamaboko, chikuwa, and hanpen. It is suitable for improving the quality of foods and breads such as white bread and piroxi.

In order to prepare a paste-like water-insoluble bioregulator-containing gluten, that is, a food masterbatch, an antioxidant is added to wet gluten containing a water-insoluble bioregulatory agent produced in the water washing step, It is kneaded relatively slowly in a mixer (for example, a kneader, etc.) while suppressing the contamination of air, and maintains the higher-order structure of gluten by the action of antioxidants, in particular, dissociates the glutenin S—S bond, In this method, the viscoelasticity peculiar to gluten is reduced and a paste is produced.

Such a paste-like water-insoluble bioregulator-containing gluten, that is, a food masterbatch, is used in processed livestock foods such as livestock sausages, pressed hams, and jerky, fish sausages, fish hams, fried fish paste, and the like. and processed frozen foods such as hamburgers, meatballs, and croquettes.

In order to prepare granular gluten containing a water-insoluble bioregulatory functional agent, that is, a food masterbatch, wet gluten containing a water-insoluble bioregulatory agent produced in the water-washing process is subjected to a plate hole called a die. In this method, the powder is granulated with a chopper to a predetermined size of about 4 to 12 mm, and then rapidly heated to solidify.

Such granular water-insoluble bioregulator-containing gluten, that is, food masterbatch, is used for livestock processed foods such as meat sausage, pressed ham, and jerky, fish sausage, fish ham, and fried fish paste. It is suitable for improving the quality of processed marine and livestock foods, and frozen processed foods such as hamburgers, meatballs, and croquettes.

The bioregulator-containing gluten of the present invention, that is, the food masterbatch can be used as a substitute for conventional gluten. However, the feature of the present invention is that conventionally, macaroni such as macaroni and spaghetti, bread such as bread and piroxi, confectionery such as crepe and hot cake, noodles such as udon and ramen, snacks such as okonomiyaki and takoyaki, And flour processed foods such as fried foods such as tempura and fries, rice flour processed foods such as Japanese sweets, rice vermicelli, pho, and raw spring rolls, fish paste foods such as kamaboko, chikuwa, and hanpen, meat sausages, pressed ham, And it is added to various processed foods such as processed livestock foods such as jerky, processed marine and livestock foods such as fish sausage, fish ham, and fried fish paste, and frozen processed foods such as hamburgers, meatballs, and croquettes. By replacing a part of the gluten that has been subjected to quality improvement, the bioregulator can be uniformly mixed into conventionally used gluten and various processed foods, and the biofunction regulator can not be added to various processed foods. It can be added without Therefore, the present invention contains gluten, that is, a bioregulatory agent, which can be used commonly in each processed food and can be easily added uniformly to each processed food by using a small amount of the bioregulatory agent. A food masterbatch is provided.

According to the present invention, macaroni such as macaroni and spaghetti, bread such as bread and piroxi, confectionery such as crepe and hot cake, noodles such as udon and ramen, snacks such as okonomiyaki and takoyaki, and tempura and fried foods. Flour processed foods such as fried foods, rice flour processed foods such as Japanese sweets, rice vermicelli, pho, and fresh spring rolls, fish paste foods such as kamaboko, chikuwa, and hanpen, meat sausages, pressed hams, and livestock such as jerky Processed foods, fish sausages, fish hams, processed fish and livestock foods such as deep-fried fish cakes, and frozen processed foods such as hamburgers, meatballs, and croquettes, etc., by partially replacing gluten and the above-mentioned processed foods. It can be uniformly mixed in foods, and the biological function modifier can be added to the above various processed foods. Moreover, it is possible to provide a bioregulator-containing gluten, that is, a bioregulator-containing food masterbatch that can be commonly used in processed foods using different raw materials.

Therefore, by using the food masterbatch of the present invention, lifestyle habits such as diabetes, dyslipidemia, hypertension, cardiovascular disease, etc. that are concerned about ingestion of the above various processed foods with high calories, high fat, and high protein Uniformly dispersed and mixed water-insoluble bioregulatory agents containing components having carbohydrate absorption inhibitory function, lipid absorption inhibitory function, intestinal environment improving function, etc., which are effective for measures such as disease prevention and treatment. It becomes possible to provide the above various processed foods.

In particular, the food masterbatch of the present invention is easily dissolved and mixed with conventionally used gluten and processed foods, so that the prevention and countermeasures against obesity are taken without imposing a burden on the cooking site. Various processed foods can be provided. As a result, it can be expected that consumers' anxiety about obesity due to the above-mentioned processed foods will be reduced, and that they will increase their willingness to purchase.

The reason why the food masterbatch containing such a bioregulatory functional agent is easily dissolved and mixed with conventionally used gluten and processed foods is that the viscosity is high and strong compressive force and shear force are applied. gluten obtained by removing the wheat starch from the kneaded material in which the bioregulatory agent is dispersed and kneaded, wherein the water-insoluble bioregulatory agent is completely coated with the gluten; This is due to the existence of Therefore, when the bioregulatory functional agent is directly mixed into the above various processed foods, the bioregulatory functional agent is not uniformly mixed, but the use of the food masterbatch solves this problem.

In addition, as bioregulatory functional agents, for example, powders obtained by pulverizing naturally-derived crude drugs and/or traditional drugs, and dried materials such as raw materials thereof or plant roots, stems, barks, and leaves such as herbs. When using pulverized powder, there is also an effect that the bioregulator does not scatter at the cooking site.

Hereinafter, in order to deepen the understanding of the present invention, the present invention will be specifically described using examples, but the present invention is not limited to the examples, and is within the scope of the present invention. It is possible to implement various changes in the above, and it is limited only by the technical idea described in the claims.
<<Example 1>>

First, gluten containing a bioregulatory functional agent that can be commonly used in various processed foods, that is, a food masterbatch was produced. Roots and stems of Salacia reticulata were used as bioregulators, strong flour was used as wheat flour, and pure water was used as water. Salacia reticulator is dried in advance until the water content is 10% or less, pulverized using a wing mill so that the length of the long axis is about 200 μm or less, and weighed as follows. 500g prepared Salacia reticulator pulverized
Strong flour 4,167g
Pure water 833g

First, 500 g of ground Salacia reticulator and 4,167 g of hard flour were dry-mixed using a tumbler mixer to produce 4,667 g of wheat flour containing a bioregulator. Of these, 2,667 g and 400 g of pure water were kneaded using a kneader while applying compressive force and shear force until lumps were formed.

Next, this mass was taken out and kneaded with a triple roll while gradually adding 2,000 g of wheat flour containing the remaining bioregulator and 433 g of pure water at a ratio of about 5:1. The mixture was kneaded under shear and formed into a continuous sheet dough having a thickness of 5 mm and a width of about 250 mm.

The continuous sheet thus produced was cut with a sheet cutter so as to have a length of 500 mm, and then washed gently with water in an amount five times the amount of the continuous sheet in the initial stage so that the gluten would not disperse in the water. After the wheat starch was removed, the gluten was vigorously washed with water so that no wheat starch remained in the gluten to produce wet gluten from which the wheat starch was removed.

The wet gluten thus produced can be dried in a high vacuum drying chamber of about 10 Torr where the boiling point of water is about 10° C. to produce about 1,750 g of a powdered gluten food masterbatch. did it. Weight and microscopy confirmed that approximately 100% Salacia reticulator remained in the gluten and was evenly distributed.

In this example, a food masterbatch was applied to bread. Therefore, dough for loaf bread was produced by adding 3,606 g of strong flour and 2,344 g of water to a kneader so that 100 parts by weight of wheat flour and 65 parts by weight of water were added. To a kneader containing 5,950 g of this bread dough, 175 g of the above food masterbatch was added at about 3% and kneaded. A uniformly dispersed dough was produced.

This dough is further added with yeast, oil, sugar, salt, etc., and then baked, and the resulting bread contains about 0.5 g of Salacia reticulator required per day for 65 g of bread. As well as containing gluten, the volume of bread increased as an effect of adding gluten.
<<Example 2>>

Applicability of the food masterbatch, which is a bioregulator-containing gluten produced in exactly the same manner as in Example 1, to udon noodles was investigated.

Dough for udon noodles was produced by adding 4,437 g of medium-strength flour and 1,398 g of water to a kneader so that 100 parts by mass of wheat flour and 31.5 parts by mass of water were added. To the kneader containing 5,835 g of the dough for udon noodles, 175 g of the above food masterbatch containing about 3% was added and kneaded. A uniformly dispersed dough was produced.

Salt, etc., is added to this dough, kneaded, and then molded. One serving of 200 g of the resulting udon contains about 0.5 g of Salacia reticulator required per day. At the same time, as an effect of adding gluten, the elasticity of the udon was increased, and a chewy texture was obtained.

The food masterbatch of the present invention is a technique for uniformly and efficiently mixing a bioregulator into food containing gluten without impairing the texture. However, the technical idea of the masterbatch of the present invention is not limited to solid foods, but can be widely applied to liquid foods such as sauces, dressings, soft drinks, milk drinks, and processed milk. It has technical value.

Claims (6)

Gluten uniformly containing at least one water-insoluble bioregulatory agent,
The water-insoluble bioregulatory functional agent is a crushed powder of herbal medicine and/or traditional medicine dried to a water content of 10% by mass or less,
The crushed powder has a longitudinal length of 300 μm or less,
The water-insoluble bioregulatory functional agent has a function of uniformly mixing and dispersing in flour and/or rice flour processed foods, marine processed foods, livestock processed foods, and frozen processed foods containing gluten. Food grade masterbatch. 2. The food masterbatch according to claim 1 , wherein the herbal medicine and/or traditional medicine is a plant of the genus Salacia of the family Euonymus. The flour containing the water-insoluble bioregulatory functional agent is dispersed and kneaded by compression and shearing while adding water and the flour containing the bioregulatory agent, and finally contains the bioregulatory agent. A first kneading step of dispersing and kneading by compression and shearing so that the water is 10 to 90 parts by mass with respect to 100 parts by mass of the wheat flour;
a water washing step of washing the kneaded material produced in the first kneading step ;
A powdering step of powdering the wet gluten containing the water-insoluble bioregulator produced in the water-washing step by any of an airflow drying method, a spray drying method, a vacuum drying method, and a freeze drying method. When,
The method for producing a food masterbatch according to claim 1 or 2 , comprising: The flour containing the water-insoluble bioregulatory functional agent is dispersed and kneaded by compression and shearing while adding water and the flour containing the bioregulatory agent, and finally contains the bioregulatory agent. A first kneading step of dispersing and kneading by compression and shearing so that the water is 10 to 90 parts by mass with respect to 100 parts by mass of the wheat flour;
a water washing step of washing the kneaded material produced in the first kneading step ;
a second kneading step of adding an antioxidant to the wet gluten containing the water-insoluble bioregulator produced in the water washing step and kneading while suppressing air inclusion;
The method for producing a food masterbatch according to claim 1 or 2 , comprising: The flour containing the water-insoluble bioregulatory functional agent is dispersed and kneaded by compression and shearing while adding water and the flour containing the bioregulatory agent, and finally contains the bioregulatory agent. A first kneading step of dispersing and kneading by compression and shearing so that the water is 10 to 90 parts by mass with respect to 100 parts by mass of the wheat flour;
a water washing step of washing the kneaded material produced in the first kneading step ;
a granulation step of granulating the wet gluten containing the water-insoluble bioregulator produced in the water washing step with a chopper;
The method for producing a food masterbatch according to claim 1 or 2 , comprising: 6. The method for producing a food masterbatch according to claim 5, further comprising a heating step of rapidly heating and solidifying the granules produced in the granulation step.